綠茶粉及綠茶萃取物之多顆粒緩釋錠劑研發及其物性評估

黃玉鈴

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綠茶粉及綠茶萃取物之多顆粒緩釋錠劑研發及其物性評估

Development of multiple unit pellet system (MUPS) tablets containing green tea powder and green tea extracts and evaluation of its physical properties

黃玉鈴 , Masters　　Advisor：江伯源　　

繁體中文

綠茶粉；綠茶萃取物；複合錠；兒茶素；控制釋放； green tea powder ； green tea extract ； matrix tablets ； catechins ； control release

Abstract │ Reference (70) │ Times Cited (3) │ Altmetrics

Abstract 〈TOP〉

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In development of health food, the use of dosage forms, formulation and process will influence the bioavailability of the active ingredients. How to combine multifunctional pellets with controlled release properties to enhance the bioavailability of the active ingredients is the target of developing dosage forms. In this study, we provided a physical barrier by microcapsules and tablets, and to improve the stability of catechin during processing also to mask the bitter taste under high dosage levels. Using different combination of starch, sodium alginate and chitosan to prepare matrix tablets, and evaluate its physical properties and simulating its release characteristics. This experiment results applied to develop the MUPS tablets with combination of hydrogel beads. Results were as follow: With the amount of green tea powder increase, the particle size of hydrogel beads increased, moisture content and hardness decreased. Heating the functional hydrogel beads comprising green tea powder and tea polyphenols at 80℃ 5 minutes, the releasing amount of catechins were EGC 54.51%, EC 69.64%, EGCG 52.33% and ECG 51.26%.
Matrix tablets prepared with sodium alginate, chitosan and corn starch will form a specific protective layer under the simulated gastrointestinal tract process. In two hours treatment under the stomach, the releasing amounts were 4.05%. And after 24 hours, the cumulative release amounts were 63.33%, with the remaining mass of 48.19% and the swelling ratio of 298.79 %. This release profile fit with the zero-order kinetics (r2 = 0.96), and with Korsmeyer-Peppas module to explore its release form, n value were 1.29 which belong to CaseⅡ transport (r2 = 0.96). Hardness of GTEPAC matrix tablets comprising green tea powder, green tea extract, sodium alginate and chitosan was 2.03 kgf, disintegration time of 36.56 minutes, friability of 0.69% and 2.91% of the weight variance. Tablets’s remaining mass was 47.22% and swelling ratio was 303.59%, after treated in simulated gastrointestinal for 24 hours. Catechin contents of the tablets showed as follow: EGC 15.17 mg / g, EC 12.66 mg / g, EGCG 125.23 mg / g and ECG25.27 mg / g, in line with the domestic GMP standard of catechin-containing functional food. Hope this research results can be provided as references for future manufacture of matrix tablets with controlled-release ability in health food, and creating a more diversified market value in health food industry.

Reference ( 70 ) 〈TOP〉

石麗香。2009。以焙火模式系統探討金萱烏龍茶(湯)最適飲品化條件。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結：
宋國祥。彭錦樵。莊世昌。2000。添加綠茶粉於米食膨發休閒食品最適操作條件之研究。農業機械學刊。9(2): p27-38
連結：
林宏昇。2011。以模式系統評估桂枝凝膠造粒技術。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結：
陳愉婷。2013。菱角殼纖維/益生菌/益菌質—複合式晶球製備及其體外模擬釋控評估。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結：
陳琇瑜。2013。熱處理與包覆造粒對米糠機能成分保護及降低吸濕性之探討。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結：

Times Cited (3) 〈TOP〉

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